This Easy Tangy Lemon Cream Cheese Dump Cake is a treat! With a smooth cream cheese layer and a buttery crust, it’s perfect for a bright, citrusy dessert.
I love how simple it is to whip up—just dump, bake, and enjoy. It’s a great way to impress guests while barely lifting a finger. Who doesn’t love minimal effort for tasty results? 🍋
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your dump cake. If you’re in a pinch, you can use a vanilla cake mix instead, but yellow brings a rich flavor. Gluten-free options exist too!
Unsalted Butter: Melted butter creates that delicious crust. You can swap with margarine or coconut oil if you’re dairy-free. Both work well!
Cream Cheese: Softened cream cheese adds a tangy creaminess. Neufchâtel cheese is a lighter alternative if you want to cut down on calories.
Powdered Sugar: This sweetens the cream cheese mix. If you need a sugar substitute, powdered erythritol works great for a low-sugar version.
Lemon Pie Filling or Lemon Curd: For a fresher taste, homemade lemon curd is a fantastic substitute. You can also use key lime pie filling for a twist!
How Do I Ensure My Dump Cake Turns Out Perfectly Layered?
Getting that perfect layered look can be a bit tricky. Here are some tips to nail it!
- Make sure to evenly distribute the yellow cake mix across the bottom. This helps create an even crust.
- When pouring the melted butter, do it slowly and evenly to coat as much of the cake mix as possible. Tapping the dish lightly helps spread it further.
- Spread the cream cheese mixture gently—don’t worry if it mixes a little with the cake mix. The lemon filling will help separate layers during baking.
- When topping with the lemon filling, spoon it on gently. If you’re getting bold, swirl it lightly with a spatula for a marbled effect.
Taking these steps will ensure a beautiful cake with distinct layers that everyone will enjoy!
Easy Tangy Lemon Cream Cheese Dump Cake With Buttery Crust
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can (14 oz) lemon pie filling or lemon curd
Time Needed:
This delightful cake will take about 15 minutes to prepare and around 35–40 minutes to bake. Allow for additional time to cool before serving, approximately 1–2 hours if you choose to refrigerate. All in all, you’re looking at about 2 hours to enjoy this lemony treat from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). It’s important to get that oven nice and hot before baking the cake. While it’s heating up, grab your baking dish and lightly grease or spray a 9×13-inch dish to prevent sticking.
2. Prepare the Cake Base:
Now, pour the yellow cake mix directly into the prepared baking dish, spreading it out so it covers the bottom evenly. This mix is going to form the base of your dump cake.
3. Add Melted Butter:
Next, take your melted butter and pour it evenly over the dry cake mix. Make sure to get good coverage over the mix—this helps create that delicious buttery crust we love. You can use a spatula to gently spread it if needed, so everything is well coated.
4. Make the Cream Cheese Layer:
In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and eggs. Beat everything together with a hand mixer or whisk until it’s smooth and creamy. This creamy layer is going to be luscious!
5. Spread the Cream Cheese Mixture:
Now, take your cream cheese mixture and spread it evenly over the cake mix layer in your baking dish. Use a spatula to ensure it’s evenly distributed.
6. Add the Lemon Filling:
Then, take the lemon pie filling or lemon curd and spoon it over the cream cheese layer. Gently smooth it out with a spatula, but don’t worry about making it perfect—some texture and swirls can be nice!
7. Create the Crumbly Top:
Finally, sprinkle some more of the dry cake mix lightly over the top, covering the lemon layer. This crumbly layer on top will add a lovely texture once baked.
8. Baking Time:
Pop your dish in the preheated oven and bake for about 35–40 minutes. Keep an eye on it until the top is golden brown and the cake looks set.
9. Let It Cool:
Once it’s done, take it out of the oven and let it cool completely in the pan. If you have the patience, put it in the fridge for an hour or two before slicing—this helps everything set up nicely and makes it easier to cut!
Now your tangy, creamy lemon dump cake is ready to serve! Enjoy every bite of this deliciously simple dessert!
FAQ for Easy Tangy Lemon Cream Cheese Dump Cake
Can I Use a Different Flavor Cake Mix?
Absolutely! While yellow cake mix is traditional, you can experiment with other flavors like vanilla or even lemon cake mix for an extra zesty kick. Just be mindful that it may slightly change the overall flavor.
Can I Make This Dump Cake Gluten-Free?
Yes! You can use a gluten-free yellow cake mix to make this dump cake suitable for those with gluten sensitivities. Just check the labels to ensure all your other ingredients are gluten-free as well.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Just reheat individual pieces in the microwave if you prefer them warm!
Can I Freeze This Dump Cake?
Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It should stay fresh for up to 3 months. Thaw in the fridge overnight before enjoying!
